Grilled Chicken Tostada Salad

Serves: 4

INGREDIENTS:

4 each 6oz Chicken Breast, boneless, skinless
1 tsp. Creole seasoning blend
½ tsp. Kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
½ cup Citrus Vinaigrette (see recipe below)
½ cup cooked corn kernels
4 oz. sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
¼ cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan

PREPARATION:

Preheat oven to 375 degrees.
Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
Citrus Vinaigrette

INGREDIENTS:

2 Tbsp. olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. honey
2 tsp. minced garlic
1 Tbsp. minced shallots
½ tsp. Creole seasoning
2 Tbsp. chopped fresh cilantro
Mix all ingredients together. Refrigerate.

Chimichurri Sauce

INGREDIENTS:

¾ cup extra virgin olive oil
1/3 cup rice wine vinegar
½ cup fresh squeezed lemon juice
2 tsp. kosher salt
½ tsp. black pepper
1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
½ bunch (½ ounce) cilantro, stemmed and minced
½ tsp. dried oregano
Scallion tops, thinly sliced
4 tsp. minced garlic
PREPARATION:
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Tomato Salsa

INGREDIENTS:

1 ½ lbs. plum tomatoes, seeded and diced
½ cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil
Mix all ingredients together. Refrigerate.